I shall be writing shortly about the overlooked region of Navarra. It is not the first name on the lips of people discussing the cuisine of Spain. That's a pity.
The area offers so much quality food along with some ingredients that are a must for so many recipes.
Navarra is famous for its farming of ducks and also for being an area where hunting is big business and game is eaten regularly in the home and also in some superb restaurants throughout the region.
Having written about the joys of the food available in Castilla La Mancha, and with winter approaching, I though it time to deliver a recipe for a great stew from the region.
One that is so typical of La Mancha. A shepherd's stew containing some of the best ingredients of the region. That includes half a rabbit or hare, a partridge and, of course, saffron. You can't eat a meal from La Mancha without saffron.
So you have bought your cabbage, hopefully a large one, and you need to come up with different meals that will see it taste its best. We've so far given you a nice and simple refreshing recipe that sees cabbage served with chorizo. This next recipe is quite involved and lends itself more to a formal dinner.
Partridge is very popular in Spain and is no stranger to a Spanish kitchen. It is an acquired taste. Try it here with green cabbage, ham, mushrooms and carrots.
Another dish from the city of Seville in Andalucia. Partridges in a jam based, sweet and sour style sauce. If you are unable or unwilling to use wild birds, then use a free range chicken or baby poussin. Originating from Seville, this meal just begs to be served with oranges.
It's here. Christmas week. What will you be eating on the day? If you are in the UK, but a fan of Spanish food, will you stay traditional and eat turkey or try something different? If you want to eat a bird, but do not like turkey; what are your options? Why not try something a little different? Perhaps a bird that often find themselves landing on a Spanish dining table. Here are two options.
